Developing a technology for ground meat low-fat semi-products

Abstract

Abstract In this research work, a method of technology for ground meat products with a low fat content is presented. The authors studied the market of ground meat semi-finished products of the Voronezh region (Russia). The analysis showed that 43.75 % of the sold semi-products contain no more than 15 % of fat, 20.83 % contain no more than 15–20 % of fat, 16.67 % – 20–25 %, 14.58 – 25–30 %, 4.17 % – 40 %. Using mathematical modeling, the recipes for new ground semi-finished products were developed and their desirability function was determined, which amounted to 0.94 for Domashnie legkie rissoles, 1.04 for Babushkiny plus rissoles, and 0.86 for Govyazhii dieticheskie (beef diet) rissoles, which is within normal limits. The study of the fatty acid composition of the fat from the produced rissoles showed a shift in the balance of fatty acids towards unsaturated ones and an increase in the omega 3-6-9 complex by 7.7 %.